And at 11a, the day we look forward to every year, is our annual Pumpkin Growing Contest where young gardeners (ages 3-16) compete with their amazing pumpkins they’ve grown themselves (pre-registration required).

California is a state rich in extraordinary beauty and agricultural abundance, with a tradition of craft and culinary innovation. That’s why gourmets converge each year in beautiful La Jolla, California for a unique celebration of California’s beauty, bounty, and craftsmanship.

The Thirteenth annual gathering to “Celebrate the Craft” will take place on Sunday, October 25th at The Lodge at Torrey Pines®. For the past thirteen years, “Celebrate the Craft” has been one of Southern California’s premier showcases for regionally grown ingredients and innovative cooking and winemaking.

As in years past, the celebration featured the finest food artisans from across California’s broad culinary spectrum, which demonstrated, discussed, showcased, and tasted their way through the vast array of premium food products available throughout the state. “Celebrate the Craft” delights anyone eager for food prepared with natural ingredients and careful craftsmanship. “The growing season runs year-round in our neck of Southern California, and the local agricultural community takes full advantage, affording us a unique variety of the freshest produce,” said Jeff Jackson, Executive Chef at A.R. Valentien at The Lodge at Torrey Pines and an innovator of fresh, regional cuisine. “With a daily abundance of fresh food to work with, it’s little wonder our local chefs are so creative.” The food and wine portion of the festival reaches its peak on Sunday, with a full day of cooking demonstrations by participating chefs from San Diego’s premier restaurants. Growers, vintners, and culinary artisans from some of California’s most renowned farms, bakeries, wineries, and confectioners were on hand to share their skill and enthusiasm. The Lodge at Torrey Pines, San Diego’s premier Five-Diamond resort, embodies the very best of Pacific coastal living. Designed in the Arts & Crafts tradition of architects Charles and Henry Greene, The Lodge is a loving homage of California Craftsman architecture, emphasizing authentic materials and craftsmanship, respect for the natural landscape, and integration of indoor and outdoor living.

A portion of the proceeds of Celebrate the Craft will be donated to:
Slow Food Urban San Diego, a 501(c)(3) organization
302 Washington St. 216, San Diego, California 92103
EIN No. 35-2352310
This contribution is not tax deductible.

Join Stone Research & Small Batch Manager Steve Gonzalez for an evening of beer enlightenment and try several of our delicious ales, including a rare barrel-aged vintage, as part of your indoctrination, er, education. Learn how Steve takes our beers from pilot batches to full-scale production. Class starts at 7pm sharp on Wednesday, October 28, so don’t be tardy!

Through keynotes and panels, expert speakers will address the following topic areas:

* The current state of the local food marketplace from the diverse vantage points of the grower, distributor, retailer and institutional buyer;
* The impact of technology on supply chain models that have the potential to transform the food system into one that is more local;
* How hydroponic and indoor growers utilize sustainability, embrace innovative business models and push the limits of agricultural technology to expand the local food marketplace;
* Urban farming and its role in expanding local food access, benefiting community and growing local economies; And more!

How do you get kids to eat the fruit and veggies they’ve grown in the garden? Need ideas for recipes, age appropriate cooking activities, or food related books? You can use your existing school garden to enhance nutrition education for children and youth and promote the consumption of fruits and vegetables. Come to our GENE class to learn how. Activities are drawn from curricula for grades K-7, and are all available for free online. Participants will learn tools and strategies for involving children and youth in safe food handling and preparation in a garden, kitchen, or classroom. We will also explore how to plan for an edible harvest and touch on Garden to Cafeteria programs.